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Vietnamese Dumplings


Thursday, January 01, 2004
11 servings, 7 dumplings each
1 pound 96% fat-free ground beef
2 cups finely chopped cabbage
2 tablespoons cornstarch
2 tablespoons finely chopped green onion
2 teaspoons finely minced ginger
1 egg white
1 tablespoon fish sauce
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 package (14 ounces) dumpling or potsticker (gyoza) wrappers (77 wraps)

For Sauce:
Soy sauce
Grated ginger

1. In a large mixing bowl, combine all ingredients except wrappers.
2. Spoon scant ½ tablespoon meat mixture into center of a wrapper. With fingertips, moisten edges of wrapper with water. Bring edges together to form a semi circle. Seal and set aside. Repeat with remaining wrappers and filling.
3. Fill wok 1/3 to ½ full with water. Bring to a boil. Boil dumplings, 7-10 at a time 5 minutes or until meat is cooked throughout.
4. Remove dumplings with a slotted spoon. To make sauce, simply pour a little soy sauce into a shallow bowl. Sprinkle with grated ginger. Serve dumplings warm with sauce.
Tip: Extra uncooked dumplings may be frozen. Freeze in a single layer on a cookie sheet lined with foil. When frozen, remove to a plastic bag. Boil from frozen state 6-7 minutes or until meat is cooked throughout.

Nutrition Facts:
(excluding sauce) 166 calories, 22g carbohydrate, 13g protein, 3.3g fat, 1.1g saturated fat, 24mg cholesterol, 375mg sodium, 0.4g dietary fiber

Exchanges per serving: 1 ½ starch, 2 very lean meat

Original recipe by Janet Potts, RD, LD, Siegfried Health Ctr., St. John Medical Center
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